JP2012075387A - Flavor improving and deterioration preventing agent for fresh meat for eating raw, method for improving flavor and preventing deterioration, and fresh meat containing the agent - Google Patents
Flavor improving and deterioration preventing agent for fresh meat for eating raw, method for improving flavor and preventing deterioration, and fresh meat containing the agent Download PDFInfo
- Publication number
- JP2012075387A JP2012075387A JP2010223783A JP2010223783A JP2012075387A JP 2012075387 A JP2012075387 A JP 2012075387A JP 2010223783 A JP2010223783 A JP 2010223783A JP 2010223783 A JP2010223783 A JP 2010223783A JP 2012075387 A JP2012075387 A JP 2012075387A
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- JP
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- Prior art keywords
- raw
- flavor
- acid
- meat
- improving
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
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- 239000000796 flavoring agent Substances 0.000 title claims abstract description 84
- 235000019634 flavors Nutrition 0.000 title claims abstract description 84
- 235000013372 meat Nutrition 0.000 title claims abstract description 31
- 239000003795 chemical substances by application Substances 0.000 title claims abstract description 18
- 238000000034 method Methods 0.000 title claims description 7
- 230000006866 deterioration Effects 0.000 title abstract description 5
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims abstract description 22
- 150000003839 salts Chemical class 0.000 claims abstract description 20
- 150000007524 organic acids Chemical class 0.000 claims abstract description 19
- QNAYBMKLOCPYGJ-UHFFFAOYSA-N Alanine Chemical compound CC([NH3+])C([O-])=O QNAYBMKLOCPYGJ-UHFFFAOYSA-N 0.000 claims abstract description 18
- 239000002253 acid Chemical class 0.000 claims abstract description 17
- 239000004471 Glycine Substances 0.000 claims abstract description 11
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 claims abstract description 10
- 239000001632 sodium acetate Substances 0.000 claims abstract description 10
- 235000017281 sodium acetate Nutrition 0.000 claims abstract description 10
- 229950010030 dl-alanine Drugs 0.000 claims abstract description 9
- 235000020995 raw meat Nutrition 0.000 claims description 48
- 238000007654 immersion Methods 0.000 claims description 23
- 239000007788 liquid Substances 0.000 claims description 23
- 230000004075 alteration Effects 0.000 claims description 21
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- 235000013305 food Nutrition 0.000 claims description 19
- 239000003112 inhibitor Substances 0.000 claims description 16
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 239000002994 raw material Substances 0.000 claims description 14
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- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 claims description 5
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- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 claims description 5
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- 235000010335 lysozyme Nutrition 0.000 description 2
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- 238000004321 preservation Methods 0.000 description 2
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- 238000002791 soaking Methods 0.000 description 2
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- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 description 1
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- 239000004155 Chlorine dioxide Substances 0.000 description 1
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- 239000004278 EU approved seasoning Substances 0.000 description 1
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- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
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- KEAYESYHFKHZAL-UHFFFAOYSA-N Sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 description 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 1
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- 150000001242 acetic acid derivatives Chemical class 0.000 description 1
- 229960003767 alanine Drugs 0.000 description 1
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- 150000001342 alkaline earth metals Chemical class 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 150000008064 anhydrides Chemical class 0.000 description 1
- 239000003242 anti bacterial agent Substances 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- BRPQOXSCLDDYGP-UHFFFAOYSA-N calcium oxide Chemical compound [O-2].[Ca+2] BRPQOXSCLDDYGP-UHFFFAOYSA-N 0.000 description 1
- 239000000292 calcium oxide Substances 0.000 description 1
- ODINCKMPIJJUCX-UHFFFAOYSA-N calcium oxide Inorganic materials [Ca]=O ODINCKMPIJJUCX-UHFFFAOYSA-N 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
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- 238000001816 cooling Methods 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
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- 230000007774 longterm Effects 0.000 description 1
- 235000020640 mackerel Nutrition 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229940099690 malic acid Drugs 0.000 description 1
- VRVKOZSIJXBAJG-TYYBGVCCSA-M monosodium fumarate Chemical compound [Na+].OC(=O)\C=C\C([O-])=O VRVKOZSIJXBAJG-TYYBGVCCSA-M 0.000 description 1
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- 239000004309 nisin Substances 0.000 description 1
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- 239000003921 oil Substances 0.000 description 1
- 235000021317 phosphate Nutrition 0.000 description 1
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 1
- 229920000656 polylysine Polymers 0.000 description 1
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- 229940048914 protamine Drugs 0.000 description 1
- WQGWDDDVZFFDIG-UHFFFAOYSA-N pyrogallol Chemical compound OC1=CC=CC(O)=C1O WQGWDDDVZFFDIG-UHFFFAOYSA-N 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000019600 saltiness Nutrition 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
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- UKLNMMHNWFDKNT-UHFFFAOYSA-M sodium chlorite Chemical compound [Na+].[O-]Cl=O UKLNMMHNWFDKNT-UHFFFAOYSA-M 0.000 description 1
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Abstract
Description
本発明は生食用の食肉風味改良変質防止剤およびその方法、それを含有する生食用食肉に関する。 The present invention relates to a meat flavor improving / denaturing inhibitor for raw food, a method thereof, and raw meat containing the same.
従来リゾチーム、アミノ酸またはその塩、有機酸またはその塩および酢酸塩を含有することを特徴とする食品日持向上剤（特許文献１）、コハク酸またはコハク酸ナトリウム、グルタミン酸ナトリウム、グリシン、フマル酸ナトリウム及び酢酸塩を含有することを特徴とする食品調味料製剤及びそれを含有する食品（特許文献２）、グルタミン酸塩、グリシン、アラニン、フマル酸塩、及び無水酢酸塩を含有することを特徴とする食品用調味組成物及びこれを含む食品（特許文献３）などが知られているが、これらはいずれも肉類の加熱加工食品または明太子のような高塩度食品に関するものである。これに対して、本発明は薄味または調味しない生食用の生肉に関するものである。 A food longevity improver (Patent Document 1), succinic acid or sodium succinate, sodium glutamate, glycine, sodium fumarate, characterized by containing conventional lysozyme, amino acids or salts thereof, organic acids or salts thereof and acetates And a food seasoning preparation containing the same and a food containing the same (Patent Document 2), glutamate, glycine, alanine, fumarate, and anhydrous acetate A seasoning composition for food and a food containing the same (Patent Document 3) are known, and these all relate to a heat-processed food of meat or a high-salt food such as Mentaiko. On the other hand, the present invention relates to raw meat that is light or not seasoned.
本発明は生食用の食肉の食感、味質を損なわず、保存性を向上する風味改良変質防止剤及びそれを含有する食品を提供することにある。
魚介、畜肉などの生食用の食肉は、加熱食品と比べ初発菌数が極めて高いため鮮度が低下しやすく、室温下では、１日以上風味を損なわず、安全に摂食しうる状態に保存することが困難であった。しかし、コンビニエンスストアーやスーパーなどの流通形態の多様化や食に対するエコロジーの観点からも、今まで以上の長時間に亘って生食用食肉の保存性向上が求められている。特に刺身、寿司ネタなどの場合にその要望が強い。また、生肉は熱処理を施した加工肉類とは付着する細菌の種類も異なってくるので、加工肉類用の保存剤とは成分や使用の際の濃度も異なってくる。
An object of the present invention is to provide a flavor improving / denaturing inhibitor that improves the storage stability without impairing the texture and taste of raw meat, and a food containing the same.
Raw meat, such as seafood and livestock, has a very high initial bacterial count compared to cooked foods, and its freshness tends to decrease. Store at room temperature in a state that can be eaten safely without losing flavor for more than a day. It was difficult. However, from the viewpoint of the diversification of distribution forms such as convenience stores and supermarkets and the ecology of food, there is a need for improving the preservation of raw meat for longer periods of time. The demand is particularly strong for sashimi and sushi. In addition, since raw meat has a different kind of bacteria that adheres to processed meat that has been heat-treated, its concentration and concentration in use differ from preservatives for processed meat.
そこで本発明者は上記課題を解決するために鋭意研究を重ねた結果、生食用魚介、畜肉などの生肉の変質を起こさせず、生肉の食感、味質の変化を損なわせず、室温（１〜３０℃）保存下でこれまで以上の長期に亘って安全性を確保することができる生肉の風味改良、変質防止剤およびその方法を完成した。 Therefore, as a result of intensive research to solve the above problems, the present inventor did not cause changes in raw meat such as fresh seafood and livestock meat, and did not impair changes in the texture and taste of raw meat at room temperature ( 1-30 degreeC) The preservation | save improvement of the raw meat which can ensure safety | security over the long term more than before, the alteration inhibitor, and its method were completed.
即ち本発明は、
（１）酢酸ナトリウム（ａ）、有機酸及びその酸性塩（ｂ）の少なくとも１種およびグリシン及びＤＬ−アラニン（ｃ）の少なくとも１種を含む生食用生肉の風味改良変質防止剤、
（２）酢酸ナトリウム（ａ）に対する有機酸及びその酸性塩（ｂ）の少なくとも1種の混合割合が重量比で０．３〜３３．３％、グリシン及びＤＬ−アラニン（ｃ）の少なくとも１種の混合割合が重量比で０．５〜６０％である（１）記載の生食用生肉の風味改良変質防止剤、
（３）有機酸及びその酸性塩（ｂ）がフマル酸、フマル酸一ナトリウム、クエン酸、リンゴ酸、酒石酸、酒石酸水素カリウム、コハク酸、コハク酸一ナトリウム、アジピン酸、乳酸、アスコルビン酸、フィチン酸、グルコン酸（グルコノデルタラクトンを含む）、酢酸、醸造酢から選ばれた少なくとも１種である（１）又は（２）記載の生食用生肉の風味改良変質防止剤、
（４）さらに有機酸の酸性塩以外の塩又は糖類を含有する（１）〜（３）記載の生食用生肉の風味改良変質防止剤、
（５）有機酸の酸性塩以外の塩が、クエン酸三ナトリウム、リンゴ酸ナトリウム、酒石酸ナトリウム、コハク酸二ナトリウム、乳酸ナトリウム、アスコルビン酸ナトリウム、グルコン酸ナトリウム、炭酸ナトリウム、炭酸水素ナトリウムの少なくとも１種である（４）記載の生食用生肉の風味改良変質防止剤、
（６）糖類がトレハロース、キシロース、アラビノース、グルコース、パラチノース、フルクトース、マンノース、ガラクトース、蔗糖、乳糖、マルトース、デキストリン、マルチトール、パラチニット、ラクトール、エリスリトール、キシリトール、マンニトール、ソルビトール、還元澱粉加水分解物の少なくとも１種である（４）記載の生食用生肉の風味改良変質防止剤、
（７）（１）に記載の生食用生肉の風味改良変質防止剤を固形分として０．５〜２５重量％含有する生食用生肉の水性浸漬液、
（８）生食用生肉の水性浸漬液中の酢酸ナトリウム（ａ）の濃度が０．３〜２４．８重量％、有機酸及びその酸性塩（ｂ）の少なくとも1種の濃度が０．０１〜８．４重量％、グリジン及びＤＬ−アラニン（ｃ）の少なくとも1種の濃度が０．０１〜１５重量％である生食用生肉の風味改良変質防止用水性浸漬液、
（９）生食用生肉に対し０．５〜１０重量倍の（７）または（８）記載の浸漬液に生肉を１０秒〜１時間浸漬し、水切りをして３０℃以下の温度下に保存する生食用生肉の風味改良変質防止法。
（１０）（１）〜（６）のいずれかに記載の生食用生肉の風味改良変質防止剤を固形分として０．１〜６．５重量％含有させた生食用生肉、
である。
That is, the present invention
(1) A flavor improving alteration inhibitor for raw raw meat meat comprising at least one of sodium acetate (a), an organic acid and an acid salt thereof (b) and at least one of glycine and DL-alanine (c),
(2) The mixing ratio of at least one organic acid and its acid salt (b) to sodium acetate (a) is 0.3 to 33.3% by weight, and at least one of glycine and DL-alanine (c) The raw material edible flavor-improving anti-altering agent according to (1), wherein the mixing ratio is 0.5 to 60% by weight,
(3) Organic acid and its acid salt (b) are fumaric acid, monosodium fumarate, citric acid, malic acid, tartaric acid, potassium hydrogen tartrate, succinic acid, monosodium succinate, adipic acid, lactic acid, ascorbic acid, phytin (1) or (2) raw meat edible flavor improving and preventing agent, which is at least one selected from acids, gluconic acid (including glucono delta lactone), acetic acid and brewed vinegar,
(4) Furthermore, the flavor improvement alteration inhibitor of the raw meat for raw foods as described in (1)-(3) which contains salts or saccharides other than the acidic salt of organic acid,
(5) The salt other than the acidic salt of the organic acid is at least one of trisodium citrate, sodium malate, sodium tartrate, disodium succinate, sodium lactate, sodium ascorbate, sodium gluconate, sodium carbonate, and sodium bicarbonate. (4) raw meat edible flavor improving alteration preventing agent as a seed,
(6) The sugar is trehalose, xylose, arabinose, glucose, palatinose, fructose, mannose, galactose, sucrose, lactose, maltose, dextrin, maltitol, palatinit, lactol, erythritol, xylitol, mannitol, sorbitol, reduced starch hydrolyzate The raw material edible flavor improving alteration preventing agent according to (4), which is at least one kind,
(7) A raw edible meat immersion liquid containing 0.5 to 25% by weight of the raw material edible flavor improvement alteration inhibitor according to (1) as a solid content,
(8) The concentration of sodium acetate (a) in the aqueous soaking solution of raw raw meat is 0.3 to 24.8% by weight, and the concentration of at least one of the organic acid and its acid salt (b) is 0.01 to 8.4 wt%, an aqueous soaking solution for improving flavor and quality of raw edible meat, wherein the concentration of at least one of glycine and DL-alanine (c) is 0.01 to 15 wt%,
(9) Raw meat is immersed in the immersion liquid described in (7) or (8) 0.5 to 10 times by weight with respect to raw meat for raw consumption, drained and stored at a temperature of 30 ° C. or lower. To improve the flavor and quality of raw meat.
(10) Raw raw meat meat containing 0.1 to 6.5% by weight of the raw material meat flavor improving / modifying inhibitor according to any one of (1) to (6),
It is.
本発明の生食用生肉の風味改良変質防止剤において、酢酸ナトリウム（ａ）に対する有機酸及びその酸性塩（ｂ）の少なくとも1種の混合割合は重量比で、０．３〜３３．３％、好ましくは０．５〜２３．１％、さらに好ましくは１．０〜１６．７％である。
本発明の風味改良変質防止剤において、酢酸ナトリウム（ａ）に対するグリシン及びＤＬ−アラニン（ｃ）の合計量の割合は重量比で、０．５〜６０％、好ましくは１．０〜５０％、さらに好ましくは２．０〜４４．４％である。
本発明の生食用生肉の風味改良変質防止剤を含有させた水溶液は、浸漬用の生食用生肉の風味改良変質防止用の製剤水溶液として便宜に使用することができる。
この製剤水溶液中、即ち水性浸漬液中の成分（固形分）の含有割合は、０．５〜２５重量％、好ましくは１〜２０重量％、さらに好ましくは２〜１７重量％である。ただし、原料として用いた成分が液体（溶液）の場合は、無水物換算した値を固形分とする。
又、この水性浸漬液中の酢酸ナトリウムの濃度は、通常０．３〜２４．８重量％、好ましくは０．６〜２０重量％、さらに好ましくは０．９〜１６．５重量％である。浸漬液中の有機酸及びその酸性塩の合計量の濃度は、通常０．０１〜８．４重量％、好ましくは０．０１５〜４．７重量％、さらに好ましくは０．０４〜２．９重量％である。また、浸漬液中のグリシンおよびＤＬ−アラニンの合計量の濃度は、通常０．０１〜１５重量％、好ましくは０．０１５〜１０重量％、さらに好ましくは０．０４〜７．６重量％である。
本発明における生食用食肉に含浸される風味改良変質防止剤（固形分）は、生食用食肉に対して、通常０．１〜６．５重量％、好ましくは０．５〜５．５重量％、さらに好ましくは１〜４．５重量％である。
In the raw material edible meat flavor alteration inhibitor of the present invention, the mixing ratio of at least one of the organic acid and its acid salt (b) to sodium acetate (a) is 0.3 to 33.3% by weight, Preferably it is 0.5-23.1%, More preferably, it is 1.0-16.7%.
In the flavor improvement alteration inhibitor of the present invention, the ratio of the total amount of glycine and DL-alanine (c) to sodium acetate (a) is 0.5 to 60%, preferably 1.0 to 50%, by weight. More preferably, it is 2.0 to 44.4%.
The aqueous solution containing the raw material for improving raw flavor of raw meat for eating according to the present invention can be conveniently used as a preparation aqueous solution for preventing the deterioration of raw material for raw meat for immersion.
The content ratio of the component (solid content) in the preparation aqueous solution, that is, in the aqueous immersion liquid is 0.5 to 25% by weight, preferably 1 to 20% by weight, and more preferably 2 to 17% by weight. However, when the component used as the raw material is a liquid (solution), the value converted to anhydride is taken as the solid content.
The concentration of sodium acetate in the aqueous immersion liquid is usually 0.3 to 24.8% by weight, preferably 0.6 to 20% by weight, and more preferably 0.9 to 16.5% by weight. The concentration of the total amount of the organic acid and its acid salt in the immersion liquid is usually 0.01 to 8.4% by weight, preferably 0.015 to 4.7% by weight, and more preferably 0.04 to 2.9. % By weight. The concentration of the total amount of glycine and DL-alanine in the immersion liquid is usually 0.01 to 15% by weight, preferably 0.015 to 10% by weight, more preferably 0.04 to 7.6% by weight. is there.
The flavor improving alteration preventing agent (solid content) impregnated in the raw edible meat in the present invention is usually 0.1 to 6.5% by weight, preferably 0.5 to 5.5% by weight, based on the raw edible meat. More preferably, it is 1 to 4.5% by weight.
本発明の風味改良変質防止水性製剤のｐＨは添加量、酸濃度及び食肉の種類にもよるが１％の水溶液として５．５〜８．０、好ましくは５．６〜７．５、さらに好ましくは５．７〜７．０である。 The pH of the flavor-improving anti-altering aqueous preparation of the present invention is 5.5 to 8.0 as a 1% aqueous solution, preferably 5.6 to 7.5, more preferably, although it depends on the amount added, acid concentration, and type of meat. Is 5.7-7.0.
本発明に用いる有機酸及びその酸性塩類としては、例えばフマル酸、フマル酸一ナトリウム、クエン酸、リンゴ酸、酒石酸、酒石酸水素カリウム、コハク酸、コハク酸一ナトリウム、アジピン酸、乳酸、アスコルビン酸、フィチン酸、グルコン酸（グルコノデルタラクトンを含む）酢酸、醸造酢等があげられる。
有機酸及びその酸性塩類の中で好ましくはフマル酸一ナトリウム、クエン酸、リンゴ酸、酒石酸、酒石酸水素カリウム、乳酸、アスコルビン酸、フィチン酸、グルコン酸（グルコノデルタラクトンを含む）さらに好ましくはフマル酸一ナトリウム、クエン酸、リンゴ酸、乳酸、アスコルビン酸、フィチン酸、グルコン酸（グルコノデルタラクトンを含む）である。
Examples of the organic acid and acid salts used in the present invention include fumaric acid, monosodium fumarate, citric acid, malic acid, tartaric acid, potassium hydrogen tartrate, succinic acid, monosodium succinate, adipic acid, lactic acid, ascorbic acid, Phytic acid, gluconic acid (including glucono delta lactone) acetic acid, brewed vinegar and the like.
Among organic acids and acid salts thereof, preferably monosodium fumarate, citric acid, malic acid, tartaric acid, potassium hydrogen tartrate, lactic acid, ascorbic acid, phytic acid, gluconic acid (including glucono delta lactone), more preferably fumaric Monosodium acid, citric acid, malic acid, lactic acid, ascorbic acid, phytic acid, gluconic acid (including glucono delta lactone).
本発明で用いる有機酸の酸性塩以外の塩としては、クエン酸三ナトリウム、リンゴ酸ナトリウム、酒石酸ナトリウム、コハク酸二ナトリウム、乳酸ナトリウム、アスコルビン酸ナトリウム、グルコン酸ナトリウム、炭酸ナトリウム、炭酸水素ナトリウム等があげられる。これらの有機酸塩の中で好ましいのはクエン酸三ナトリウム、リンゴ酸ナトリウム、乳酸ナトリウム、アスコルビン酸ナトリウム、グルコン酸ナトリウムであり、さらに好ましいのはクエン酸三ナトリウム、リンゴ酸ナトリウム、乳酸ナトリウムである。 Examples of salts other than the acidic salts of organic acids used in the present invention include trisodium citrate, sodium malate, sodium tartrate, disodium succinate, sodium lactate, sodium ascorbate, sodium gluconate, sodium carbonate, sodium bicarbonate, and the like. Can be given. Among these organic acid salts, trisodium citrate, sodium malate, sodium lactate, sodium ascorbate, and sodium gluconate are preferable, and trisodium citrate, sodium malate, and sodium lactate are more preferable. .
本発明では風味改良変質防止のためにさらにアルカリ剤を適宜用いてもよい。アルカリ剤としては、食品への添加が許可されており、且つその水溶液がアルカリ性を呈するものをいい、たとえばオルトリン酸塩およびピロ、メタ、ポリリン酸等の重合リン酸塩、炭酸ナトリウム、炭酸水素ナトリウム等のアルカリ金属塩、カルシウム、マグネシウム等のアルカリ土類金属塩や、焼成カルシウム、酸化カルシウム等のアルカリ土類金属の酸化物等が挙げられる。 In the present invention, an alkali agent may be used as appropriate for preventing flavor improvement and alteration. Alkaline agents are those that are permitted to be added to foods and whose aqueous solution exhibits alkalinity, such as orthophosphates, polymerized phosphates such as pyro, meta, and polyphosphoric acid, sodium carbonate, sodium bicarbonate And alkaline earth metal salts such as calcium and magnesium, and oxides of alkaline earth metals such as calcined calcium and calcium oxide.
本発明で用いる糖類としてはトレハロース、キシロース、アラビノース、グルコース、パラチノース、フルクトース、マンノース、ガラクトース、蔗糖、乳糖、マルトース、デキストリン、マルチトール、パラチニット、ラクトール、エリスリトール、キシリトール、マンニトール、ソルビトール、還元澱粉加水分解物等が挙げられる。糖類の中で好ましくはトレハロース、パラチノース、マルトース、デキストリン、マルチトール、パラチニット、エリスリトール、ソルビトール、還元澱粉加水分解物、さらに好ましくはトレハロース、マルチトール、パラチニット、エリスリトール、ソルビトール、還元澱粉加水分解物である。 As sugars used in the present invention, trehalose, xylose, arabinose, glucose, palatinose, fructose, mannose, galactose, sucrose, lactose, maltose, dextrin, maltitol, palatinit, lactol, erythritol, xylitol, mannitol, sorbitol, reduced starch hydrolysis Thing etc. are mentioned. Among the saccharides, trehalose, palatinose, maltose, dextrin, maltitol, palatinit, erythritol, sorbitol, reduced starch hydrolyzate, more preferably trehalose, maltitol, palatinit, erythritol, sorbitol, reduced starch hydrolyzate. .
本発明品の製剤の形状は粉末状、ペースト状、液状等特に限定するものではないが、組み合わせる有機酸が液状である場合、液体製剤にすると良い。
また、風味改良変質防止剤の各成分は生食用の食肉に対してそれぞれ単体もしくは製剤化したものを添加することができる。
The form of the preparation of the product of the present invention is not particularly limited, such as a powder form, a paste form, and a liquid form.
In addition, each component of the flavor improving agent can be added as a simple substance or formulated into raw meat.
本発明における生食用の食肉への風味改良変質防止剤の添加法としては、常圧又は陰圧下で、必要により冷却、解凍などの温度調節を行った食肉に製剤を混合、練合したり、それらを含む浸漬液に浸漬する、漬け込む、まぶす、塗布する方法や、タンブラー等でタンブリングやインジェクトで浸漬液を浸入させる方法等があるが、生肉の原木や柵を食べやすいスライス状、刺身状又は一口大にカットしたもの等は水性製剤を浸漬液として漬け込む方法が良い。 As a method for adding a flavor improving agent to raw meat in the present invention, the preparation is mixed and kneaded with meat that has been subjected to temperature adjustment such as cooling and thawing as necessary under normal pressure or negative pressure, There are methods to immerse, soak, apply, and soak in the immersion liquid containing them, and to immerse the immersion liquid by tumbling or injection with a tumbler, etc. Alternatively, a method of immersing an aqueous preparation as an immersion liquid is preferable for a bite-sized one.
また、生肉の水性製剤への浸漬時の食肉と浸漬液の混合割合は、生肉が重ならない状態で、十分に漬かる量が望ましい。重量比でいえば、浸漬液が食肉の０．５倍から１０倍、好ましくは０．７倍から５倍、より好ましくは等倍から３倍である。 Moreover, the mixing ratio of the meat and the immersion liquid when immersed in the aqueous preparation of raw meat is desirably an amount soaked sufficiently in a state where the raw meat does not overlap. In terms of weight ratio, the immersion liquid is 0.5 to 10 times, preferably 0.7 to 5 times, more preferably 1 to 3 times the meat.
生食用の生肉に対する本発明の浸漬液の浸漬時間は、生肉の種類、その大きさ、浸漬液の種類や濃度にもよるが、通常−５〜２５℃下で１０秒〜１時間、好ましくは２０秒〜４０分、より好ましくは３０秒〜２０分である。
保存温度は、なるべく３０℃以下、できれば０〜２５℃とするのがよい。又急速冷凍して保存することもできる。
本発明の生食用生肉の風味改良変質防止剤を含浸させた生肉は、他の保存条件にもよるが、３０℃以下では処理後２４時間以上、１０℃以下では７２時間以上、良好な風味を維持し、食の安全性を保持することができる。
The immersion time of the immersion liquid of the present invention with respect to raw meat for raw consumption depends on the type of raw meat, its size, the type and concentration of the immersion liquid, and is usually 10 seconds to 1 hour at −5 to 25 ° C., preferably It is 20 seconds to 40 minutes, more preferably 30 seconds to 20 minutes.
The storage temperature is preferably 30 ° C. or less, preferably 0 to 25 ° C. It can also be frozen and stored.
The raw meat impregnated with the raw food edible flavor improvement alteration inhibitor according to the present invention depends on other storage conditions, but at 30 ° C. or lower, it is at least 24 hours after treatment, and at 10 ° C. or lower, it is 72 hours or longer. Maintain and maintain food safety.
本発明の生食用の食肉には、畜肉類、鳥肉類、魚介類があげられる。畜肉類としては例えば牛、豚、馬、羊、カンガルーなどの獣肉、鳥肉類としては鶏、鴨、鳩、アヒル、七面鳥、ガチョウなどの家禽の肉類等があげられる。魚介類の肉としては、例えば鯛、ひらめ、たら等の白身魚やマグロ等の赤身魚、サバ、アジ、ブリ、かんぱち等の青物、鯰、うなぎ、サーモン等の魚肉、ハマグリ、アサリ、とり貝、赤貝、ホタテ貝等の貝類（貝柱を含む）、エビ、カニ等の甲殻類、いか、たこ等の軟体動物の肉や鯨肉等があげられる。これらに風味改良変質防止剤を添加する場合、スライス状、刺身状、又は一口大にカットすると短時間で均一に製剤を含浸させることができる。 Examples of raw meat for use in the present invention include livestock meat, poultry, and seafood. Examples of livestock meat include beef such as cattle, pigs, horses, sheep and kangaroos, and examples of poultry include poultry such as chickens, duck, pigeons, ducks, turkeys and geese. Examples of seafood include white fish such as sea bream, sea bream, and tuna, red fish such as tuna, seafood such as mackerel, horse mackerel, yellowtail and kanpachi, fish such as salmon, eel and salmon, clams, clams, clams, Examples include shellfish such as red shellfish and scallops (including scallops), shellfish such as shrimp and crab, mollusk such as squid and octopus, and whale meat. When the flavor improving agent is added to these, the preparation can be uniformly impregnated in a short time when cut into slices, sashimi, or bite.
本発明の風味改良変質防止剤及びこれを含む生食用の食肉は、目的に応じ各種の添加物、例えば甘味料、多価アルコール、調味料、糊料、油脂、香辛料及びその抽出物、ポリリジン、プロタミン、ナイシン、リゾチーム等の抗菌剤、保存料や酸化防止剤を製剤に加えてもよいし、製剤使用時に併用してもよい。 The flavor improving alteration inhibitor of the present invention and raw meat containing the same are various additives depending on the purpose, such as sweeteners, polyhydric alcohols, seasonings, pastes, fats and oils, spices and extracts thereof, polylysine, Antibacterial agents such as protamine, nisin and lysozyme, preservatives and antioxidants may be added to the preparation, or may be used in combination when the preparation is used.
本発明の風味改良変質防止剤及びこれを含む生食用の食肉は、初発菌数を低減させるための一次処理として、食品の殺菌剤としての使用が許可されている殺菌剤、例えば次亜塩素酸ナトリウム、亜塩素酸ナトリウム、二酸化塩素などの殺菌剤で処理することができる。一次処理した後は、液切り、水洗いの直ぐ後に本発明の製剤、特に浸漬液に浸漬して引き上げ、液切りして３０℃以下の温度で保存するだけで、少なくとも２４時間以上、通常２日以上の長期に亘り、生食用生肉の風味を改善すると共に、品質を防止することができる。 The flavor improving alteration preventing agent of the present invention and raw edible meat containing the same are used as a disinfectant for food as a primary treatment for reducing the initial bacterial count, such as hypochlorous acid, for example. It can be treated with a disinfectant such as sodium, sodium chlorite or chlorine dioxide. After the primary treatment, immediately after draining and rinsing, just immerse in the preparation of the present invention, particularly the immersion liquid, pull up, drain and store at a temperature of 30 ° C. or less, at least 24 hours or more, usually 2 days Over the above long period, the flavor of raw meat can be improved and the quality can be prevented.
以下に実施例、比較例を挙げて本発明を具体的に説明する。 Hereinafter, the present invention will be specifically described with reference to Examples and Comparative Examples.
風味改良変質防止剤（製剤）の調製
粉末製剤（Ａ）、（Ｃ）、（Ｄ）は、表１に掲げた各原料を秤量、篩過し、合わせて均一に混合し粉末製剤とした。
液体製剤（Ｂ）、（Ｅ）、（Ｆ）、（Ｇ）、（Ｈ）、（Ｉ）、（Ｊ）、（Ｋ）および（Ｌ）、（Ｍ）は、各原料を秤量、混合し、その所定量を水に溶解させ、液体製剤とした。
Preparation of flavor improving alteration preventing agent (preparation) For powder preparations (A), (C), (D), each raw material listed in Table 1 was weighed, sieved, and mixed uniformly to obtain a powder preparation.
Liquid preparations (B), (E), (F), (G), (H), (I), (J), (K) and (L), (M) are prepared by weighing and mixing each raw material. The predetermined amount was dissolved in water to obtain a liquid preparation.
マグロ（生）の柵（約１５×５cm、約１７０ｇ）を５０ｐｐｍの次亜塩素酸ナトリウム水溶液に常温で３０秒間浸漬し、水洗後柵を一枚１０〜１５ｇ程度の刺身用にカットした。実施例１の製剤（Ａ）で３及び４％水溶液を調製し、マグロの切り身を製剤溶液に常温で１：３の重量比率で１分間浸漬した。マグロの切り身を浸漬液から引き上げ、液切り後、１０名からなる熟練したパネリストが無添加品を対照とし、それぞれ風味、外観を比較した。続いて１０℃で保存試験を行った。結果は表３の通りであった。 A tuna (raw) fence (about 15 × 5 cm, about 170 g) was immersed in a 50 ppm aqueous sodium hypochlorite solution at room temperature for 30 seconds, and after washing with water, the fence was cut into sashimi of about 10 to 15 g per piece. 3 and 4% aqueous solutions were prepared with the formulation (A) of Example 1, and tuna fillets were immersed in the formulation solution at a weight ratio of 1: 3 for 1 minute at room temperature. The tuna fillet was lifted from the immersion liquid, and after draining, 10 panelists skilled in the art compared the additive and the flavor and appearance, respectively. Subsequently, a storage test was conducted at 10 ° C. The results are shown in Table 3.
大腸菌群数(cells/g)：2.0×10
Coliform count (cells / g): 2.0 × 10
各生肉の加工直後に行ったパネラー（１０名）による官能テスト結果
２−１ 生臭い：１０名
２−２ 生臭さが消えて風味良好。外観は２−１と変わらない：９名、
少し生臭さが残っているが、外観は２−１と変わらない：１名
２−３ 生臭さが消えて風味良好、僅かに塩味。外観は２−１の対照と変わらない：１０名
Sensory test results by panelists (10 persons) performed immediately after processing each raw meat 2-1 Raw odor: 10 persons 2-2 The raw odor disappears and the flavor is good. Appearance is the same as 2-1: 9 people
Although the raw odor remains a little, the external appearance is the same as that of 2-1: 1-3 people 2-3 The raw odor disappears and the taste is good, slightly salty. Appearance is the same as 2-1 control: 10 people
サーモン（生）の柵（約１５×５cm、約１７０ｇ）を５０ｐｐｍの次亜塩素酸ナトリウム水溶液に常温で３０秒間浸漬し、水洗後柵を一枚１０〜１５ｇ程度の刺身用にカットする。実施例１の製剤（Ｂ）で１２、１６及び２０％水溶液を調製し、サーモンの切り身と製剤溶液を常温で１：３の重量比率で１分間浸漬した。液切り後、１０名からなる熟練したパネリストが無添加品を対照とし、それぞれ風味、外観を比較した。続いて１０℃で保存試験を行った。結果を表５に記載した。 A salmon (raw) fence (about 15 × 5 cm, about 170 g) is immersed in a 50 ppm sodium hypochlorite aqueous solution at room temperature for 30 seconds, and after washing with water, the fence is cut into sashimi of about 10 to 15 g per piece. 12, 16 and 20% aqueous solutions were prepared with the formulation (B) of Example 1, and salmon fillets and the formulation solution were immersed in a 1: 3 weight ratio at room temperature for 1 minute. After draining, 10 experienced panelists compared the flavor and appearance of the additive-free product as a control. Subsequently, a storage test was conducted at 10 ° C. The results are shown in Table 5.
大腸菌群数(cells/g)：2.2×102
Number of coliforms (cells / g): 2.2 × 10 2
各生肉の加工直後に行ったパネラー（１０名）による官能テスト結果
３−１ 生臭い：１０名
３−２ 生臭さが消えて風味良好。外観は３−１と変わらない：８名
僅かに生臭さが残るが、外観は３−１と変わらない：２名
３−３ 生臭さが消えて風味良好。外観は３−１と変わらない：１０名
３−４ 生臭さが消えて風味良好。僅かに塩味あり。外観は３−１の対照と変わらない：１０名
Sensory test results by panelists (10 persons) performed immediately after processing of each raw meat 3-1 Raw odor: 10 persons 3-2 The raw odor disappears and the flavor is good. Appearance is the same as 3-1: 8 people Slight odor remains, but appearance is the same as 3-1: 2 3-3 The odor disappears and the flavor is good. Appearance is the same as 3-1: 10 people 3-4 The raw odor disappears and the flavor is good. Slightly salty. Appearance is the same as 3-1 control: 10 people
刺身用の真鯛（約１３０ｇ）、かんぱち（２３０ｇ）、サーモン（２１０ｇ）の柵（生）をそれぞれ５０ｐｐｍの次亜塩素酸ナトリウム水溶液に常温で３０秒間浸漬し、水洗後柵を一枚１０〜１５ｇ程度の刺身用にカットした。実施例１の製剤（Ｃ）で６．５％水溶液を調製し、各切り身と製剤溶液を常温で１：３の重量比率で１分間浸漬した。液切り後、１０名からなる熟練したパネリストが無添加品を対照とし、それぞれ風味、外観を比較した。続いて８℃で保存試験を行った。結果を表７に記載した。 Each sashimi (approx. 130 g), kannachi (230 g), and salmon (210 g) fence (raw) is immersed in 50 ppm sodium hypochlorite aqueous solution for 30 seconds at room temperature. Cut to a degree of sashimi. A 6.5% aqueous solution was prepared with the preparation (C) of Example 1, and each fillet and the preparation solution were immersed in a 1: 3 weight ratio at room temperature for 1 minute. After draining, 10 experienced panelists compared the flavor and appearance of the additive-free product as a control. Subsequently, a storage test was conducted at 8 ° C. The results are shown in Table 7.
各生肉の加工直後に行ったパネラー（１０名）による官能テスト結果
真鯛
４−１ 僅かに生臭い：１０名
４−２ 生臭さが取れて風味良好。外観は４−１と変わらない：８名
４−３ 生臭さが取れて風味良好。わずかに塩味。外観は４−１と変わらない：８名
パネラー１０人中８人が対照の４−１に比べて４−２、４−３は生臭みがとれ風味良好であるとの評価であった。２名は、僅かに生臭みが残っているとの評価であった。外観はパネラー１０人全員４−１と変わらないとの評価であった。
かんぱち
４−４ 生臭い：１０名
４−５ 生臭さが取れて風味良好。外観は４−１と変わらない：１０名
４−６ 生臭さが取れて風味良好。外観は４−１と変わらない：１０名
サーモン
４−７ 生臭い：１０名
４−８ 生臭さが取れて風味良好。外観は４−１と変わらない：１０名
４−９ 生臭さが取れて風味良好。外観は４−１と変わらない：１０名
Sensory test results by panelists (10 persons) performed immediately after the processing of each raw meat Shinkan 4-1 Slightly raw odor: 10 persons 4-2 The raw odor is taken and the flavor is good. Appearance is the same as 4-1: 8 people 4-3 Good odor and good flavor. Slightly salty. Appearance is the same as 4-1: Eight persons Eight out of 10 panelists evaluated that 4-2 and 4-3 had a good odor and good flavor compared to 4-1 of the control. Two people evaluated that a slight odor remained. Appearance was the evaluation that all 10 panelists were the same as 4-1.
Kanpachi 4-4 Raw odor: 10 people 4-5 The raw odor is removed and the flavor is good. Appearance is the same as 4-1: 10 people 4-6 Good odor and good flavor. Appearance is the same as 4-1: 10 people
Salmon 4-7 Raw odor: 10 people 4-8 The raw odor is removed and the flavor is good. Appearance is the same as 4-1: 10 people 4-9 The odor is removed and the flavor is good. Appearance is the same as 4-1: 10 people
サーモンの柵（約１５×５cm、約１７０ｇ）を一枚１０〜１５ｇ程度の刺身用にカットした。実施例１の製剤（Ｄ）で各濃度の水溶液を調製し、サーモンの切り身と製剤溶液を常温で１：３の重量比率で５分間浸漬した液切り後、１０名からなる熟練したパネリストが無添加品を対照とし、それぞれ風味、外観を比較した。続いて２５℃で保存試験を行いその結果を表９に記載した。 A salmon fence (about 15 × 5 cm, about 170 g) was cut for sashimi of about 10 to 15 g per piece. After preparing the aqueous solution of each concentration with the preparation (D) of Example 1, and immersing the salmon fillet and the preparation solution in a weight ratio of 1: 3 at room temperature for 5 minutes, there is no skilled panelist consisting of 10 persons. Using the additive as a control, the flavor and appearance were compared. Subsequently, a storage test was conducted at 25 ° C., and the results are shown in Table 9.
各生肉の加工直後に行ったパネラー（１０名）による官能テスト結果
５−１ 生臭い：１０名
５−２ 生臭さが取れて風味良好。僅かに塩味。外観は５−１の対照と変わらない：１０名
５−３ 生臭さが取れて風味良好。僅かに塩味。外観は５−１の対照と変わらない：１０名
５−４ 生臭さが取れて風味良好。少し塩味。外観は５−１の対照と変わらない：１０名
Sensory test results by panelists (10 persons) performed immediately after the processing of each raw meat 5-1 Raw odor: 10 persons 5-2 The raw odor is removed and the flavor is good. Slightly salty. Appearance is not different from 5-1 control: 10 people 5-3 Good odor and good flavor. Slightly salty. Appearance is not different from 5-1 control: 10 people 5-4 Good odor and good flavor. A little salty. Appearance is the same as 5-1 control: 10 people
実施例１の製剤（Ｅ）で各濃度の水溶液を調製し、殻剥き生甘エビ（一尾約４ｇ×２５尾）と製剤溶液を常温で１：３の重量比率で８分間浸漬する。液切り後、１０名からなる熟練したパネリストが無添加品を対照とし、それぞれ風味、外観を比較する。続いて２５℃で保存試験を行った。 An aqueous solution of each concentration is prepared with the preparation (E) of Example 1, and shelled raw shrimp (about 4 g × 25 tails) and the preparation solution are immersed in a weight ratio of 1: 3 at room temperature for 8 minutes. After draining, an expert panelist consisting of 10 people compares the flavor and appearance with the additive-free product as a control. Subsequently, a storage test was performed at 25 ° C.
各生肉の加工直後に行ったパネラー（１０名）による官能テスト結果
６−１ やや生臭い：１０名
６−２ 生臭さが取れて風味良好。僅かに塩味。外観は６−１の対照と変わらない：１０名
６−３ 生臭さが取れて風味良好。少し塩味。外観は６−１の対照と変わらない：１０名
６−４ 生臭さが取れて風味良好。少し塩味。外観は６−１の対照と変わらない：１０名
６−１に比べて６−２、６−３、６−４は生臭みがとれパネラー１０人共に良好であるとの評価であった。外観はパネラー１０人共に全て６−１と変わらないとの評価であった。
Sensory test results by panelists (10 persons) conducted immediately after each raw meat was processed 6-1 Slightly raw odor: 10 persons 6-2 The raw odor was removed and the flavor was good. Slightly salty. Appearance is not different from the control of 6-1: 10 persons 6-3 The odor is removed and the flavor is good. A little salty. Appearance is not different from the control of 6-1: 10 people 6-4 The raw odor is removed and the flavor is good. A little salty. Appearance is not different from the control of 6-1: 10 people 6-2, 6-3, 6-4 were evaluated as having good odor and good for all 10 panelists. All 10 panelists were evaluated to be the same as 6-1.
サーモンの柵（約１５×５cm、約１７０ｇ）を一枚１０〜１５ｇ程度の刺身用にカットする。実施例１の製剤（Ｅ）、比較例（Ｌ）、（Ｍ）剤でそれぞれ６０重量％の水溶液を調製し、サーモンの切り身と製剤溶液を常温で１：３の重量比率で５分間浸漬する。液切り後、１０名からなる熟練したパネリストが無添加品を対照とし、それぞれ風味、外観を比較する。続いて２５℃で保存試験を行った。 Cut a salmon fence (about 15 x 5 cm, about 170 g) for sashimi of about 10 to 15 g per piece. A 60% by weight aqueous solution is prepared with each of the preparation (E), comparative example (L), and (M) preparations of Example 1, and the salmon fillet and the preparation solution are immersed in a 1: 3 weight ratio at room temperature for 5 minutes. . After draining, an expert panelist consisting of 10 people compares the flavor and appearance with the additive-free product as a control. Subsequently, a storage test was performed at 25 ° C.
各生肉の加工直後に行ったパネラー（１０名）による官能テスト結果
７−１ 生臭い：１０名
７−２ 生臭さが取れて風味良好。僅かに塩味。外観は７−１の対照と変わらない：１０名
７−３ 生臭さは取れていたが塩味があり、えぐ味が残る：１０名
７−４ 生臭さが取れて風味良好。少し塩味。外観は７−１の対照と変わらない：６名
生臭さは取れていたが塩味があり、僅かにえぐ味が残る。外観は７−１の対照と変わらない：４名
７−２（本発明）は７−１（無添加）と比べ生臭さが取れパネラー１０人共に風味良好との評価であった。７−３（比較例）は塩味が強く、えぐ味があり、パネラー１０人全員同一評価であった。７−４（比較例）は１０人中６人良好との評価であったが、本発明品と比べ塩味が濃く、日持ち向上効果が劣った。
Sensory test results by panelists (10 persons) performed immediately after the processing of each raw meat 7-1 Raw odor: 10 persons 7-2 The raw odor was removed and the flavor was good. Slightly salty. Appearance is not different from the control of 7-1: 10 people 7-3 The raw odor was removed, but it was salty and a bitter taste remained: 10 people 7-4 The raw odor was removed and the flavor was good. A little salty. Appearance is not different from the control of 7-1: 6 people The raw odor was removed, but it had a salty taste and a slight bitter taste remained. Appearance is not different from the control of 7-1: 4 persons 7-2 (invention) was evaluated as having a good odor compared to 7-1 (no addition) and having good flavor for all 10 panelists. 7-3 (Comparative Example) had a strong salty taste and a delicious taste, and all 10 panelists had the same evaluation. Although 7-4 (comparative example) was an evaluation that 6 out of 10 were good, the salty taste was deeper than the product of the present invention, and the shelf life improvement effect was inferior.
サーモンの柵（約１５×５cm 約１７０ｇ）を一枚１０〜１５ｇ程度の刺身用にカットする。実施例１の製剤（Ｅ）、（Ｆ）、（Ｇ）、（Ｈ）、（Ｉ）でそれぞれ６０重量％の水溶液を調製し、サーモンの切り身と製剤溶液を常温で１：３の重量比率で５分間浸漬する。液切り後、１０名からなる熟練したパネリストが無添加品を対照とし、それぞれ風味、外観を比較する。続いて２５℃で保存試験を行った。 Cut a salmon fence (about 15 x 5 cm, about 170 g) for sashimi of about 10-15 g. A 60 wt% aqueous solution was prepared for each of the preparations (E), (F), (G), (H), and (I) of Example 1, and the salmon fillet and the preparation solution were in a weight ratio of 1: 3 at room temperature. Soak for 5 minutes. After draining, an expert panelist consisting of 10 people compares the flavor and appearance with the additive-free product as a control. Subsequently, a storage test was performed at 25 ° C.
各生肉の加工直後に行ったパネラー（１０名）による官能テスト結果
８−１ 生臭い：１０名
８−２ 生臭さが取れて風味良好。僅かに塩味。外観は８−１の対照と変わらない：１０名
８−３ 生臭さが取れて風味良好。後味がすっきりとして良好。外観は８−１の対照と変わらない：１０名
８−４ 生臭さが取れて風味良好。やや後味がすっきりとして良好。外観は８−１の対照と変わらない：１０名
８−５ 生臭さが取れて風味良好。やや後味がすっきりとして良好。外観は８−１の対照と変わらない：１０名
８−６ 生臭さが取れて風味良好。僅かに塩味。外観は８−１の対照と変わらない：１０名
８−１に比べて８−２、８−３、８−４、８−５、８−６は生臭みがとれパネラー１０人共に良好であるとの評価であった。後味については８−２、８−６については同程度の僅かな塩味を感じたが、８−６、８−５、８−４、８−３の順に後味がすっきりとして良好との評価であった。外観はパネラー１０人共に全て８−１と変わらないとの評価であった。
Sensory test results by panelists (10 persons) performed immediately after the processing of each raw meat 8-1 Raw odor: 10 persons 8-2 The raw odor is removed and the flavor is good. Slightly salty. Appearance is the same as 8-1 control: 10 people 8-3 Good odor and good flavor. Good aftertaste. The appearance is the same as the control of 8-1: 10 people 8-4 The raw odor is removed and the flavor is good. Slightly good aftertaste. The appearance is the same as the control of 8-1: 10 people 8-5 The raw odor is removed and the flavor is good. Slightly good aftertaste. Appearance is not different from 8-1 control: 10 people 8-6 Good odor and good flavor. Slightly salty. Appearance is not different from 8-1 control: 10 people 8-2, 8-3, 8-4, 8-5, 8-6 have better odor and 10 panelists are better than 8-1. It was evaluation. Regarding the aftertaste, although 8-2 and 8-6 felt the same slight saltiness, the aftertaste was refreshed in the order of 8-6, 8-5, 8-4, and 8-3. It was. All 10 panelists were evaluated to be the same as 8-1.
サーモンの柵（約１５×５cm、約１７０ｇ）を一枚１０〜１５ｇ程度の刺身用にカットした。実施例１の製剤（Ｊ）で各濃度の水溶液を調製し、サーモンの切り身と製剤溶液を常温で１：３の重量比率で１分間浸漬した液切り後、１０名からなる熟練したパネリストが無添加品を対照とし、それぞれ風味、外観を比較した。続いて４℃で保存試験を行い祖の結果を表１７に記載した。 A salmon fence (about 15 × 5 cm, about 170 g) was cut for sashimi of about 10 to 15 g per piece. After preparing the aqueous solution of each concentration with the preparation (J) of Example 1, and immersing the salmon fillet and the preparation solution for 1 minute at a weight ratio of 1: 3 at room temperature, there is no skilled panelist consisting of 10 persons. Using the additive as a control, the flavor and appearance were compared. Subsequently, a storage test was conducted at 4 ° C., and the results of the author were listed in Table 17.
各生肉の加工直後に行ったパネラー（１０名）による官能テスト結果
９−１ 生臭い：１０名
９−２ やや生臭さが取れて風味良好。外観は９−１の対照と変わらない：１０名
９−３ 生臭さが取れて風味良好。外観は９−１の対照と変わらない：１０名
Sensory test results by panelists (10 persons) performed immediately after processing of each raw meat 9-1 Raw odor: 10 persons 9-2 Slightly raw odor is taken and the flavor is good. The appearance is the same as the control of 9-1: 10 people 9-3 It has a fresh odor and good flavor. Appearance is the same as 9-1 control: 10 people
刺身用のかんぱち（２３０ｇ）の柵（生）をそれぞれ５０ｐｐｍの次亜塩素酸ナトリウム水溶液に常温で３０秒間浸漬し、水洗後柵を一枚１０〜１５ｇ程度の刺身用にカットした。実施例１の製剤（Ｋ）で６０．０％水溶液を調製し、各切り身と製剤溶液を常温で１：３の重量比率で５分間浸漬した。液切り後、１０名からなる熟練したパネリストが無添加品を対照とし、それぞれ風味、外観を比較した。続いて２５℃で保存試験を行った。結果を表１９に記載した。 The sashimi kanpachi (230 g) fence (raw) was immersed in 50 ppm sodium hypochlorite aqueous solution for 30 seconds at room temperature, and after washing with water, the fence was cut into sashimi of about 10 to 15 g per piece. A 60.0% aqueous solution was prepared with the preparation (K) of Example 1, and each fillet and the preparation solution were immersed in a 1: 3 weight ratio at room temperature for 5 minutes. After draining, 10 experienced panelists compared the flavor and appearance of the additive-free product as a control. Subsequently, a storage test was performed at 25 ° C. The results are shown in Table 19.
各生肉の加工直後に行ったパネラー（１０名）による官能テスト結果
かんぱち
１０−１ 生臭い：１０名
１０−２ 生臭さが取れて風味良好。外観は１０−１と変わらない：１０名
Sensory test results by panelists (10 persons) performed immediately after processing each raw meat
Kanpachi 10-1 Raw odor: 10 people 10-2 The raw odor is removed and the flavor is good. Appearance is the same as 10-1: 10 people
生食用の牛生肉のブロックを一枚１０〜１５ｇ（厚み１〜２ｍｍ）程度の刺身用にスライスカットした。実施例１の製剤（Ｅ）で各濃度の水溶液を調製し、牛生肉の切り身と製剤溶液を常温で１：３の重量比率で各時間浸漬した液切り後、１０名からなる熟練したパネリストが無添加品を対照とし、それぞれ風味、外観を比較した。続いて１３℃で保存試験を行いその結果を表２１に記載した。 Raw beef raw meat blocks were sliced and cut into sashimi of about 10-15 g (thickness 1-2 mm). After preparing the aqueous solution of each concentration with the preparation (E) of Example 1 and immersing the raw beef fillet and the preparation solution in a weight ratio of 1: 3 at room temperature for each time, 10 skilled panelists composed of 10 persons Using the additive-free product as a control, the flavor and appearance were compared. Subsequently, a storage test was conducted at 13 ° C., and the results are shown in Table 21.
大腸菌群数（cells/g）: 2.5×102
Coliform count (cells / g): 2.5 × 10 2
各生肉の加工直後に行ったパネラー（１０名）による官能テスト結果
11−１ 血の味が濃く生臭い：１０名
11−２ 生臭さが取れて風味良好。外観は11−１の対照と変わらない：１０名
11−３ 生臭さが取れて風味良好。外観は11−１の対照と変わらない：１０名
11−４ 生臭さが取れて風味良好。外観は11−１の対照と変わらない：１０名
11−５ 生臭さが取れて風味良好。外観は11−１の対照と変わらない：１０名
11−６ 生臭さが取れて風味良好。僅かに塩味。外観は11−１の対照と変わらない：１０名
11−７ 生臭さが取れて風味良好。僅かに塩味。外観は11−１の対照と変わらない：１０名
Sensory test results by panelists (10 persons) performed immediately after processing each raw meat
11-1 The taste of blood is deep and savory: 10 people
11-2 Good odor and good flavor. Appearance is not different from 11-1 control: 10 people
11-3 Good odor and good flavor. Appearance is not different from 11-1 control: 10 people
11-4 Delicious odor and good flavor. Appearance is not different from 11-1 control: 10 people
11-5 Good odor and good flavor. Appearance is not different from 11-1 control: 10 people
11-6 Good flavor and good flavor. Slightly salty. Appearance is not different from 11-1 control: 10 people
11-7 The raw odor is removed and the flavor is good. Slightly salty. Appearance is not different from 11-1 control: 10 people
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